Theo Lioutas of Brown-Forman
related the development of the
Labrot and Graham Distillery in
Kentucky. Distilling on the site
began in 1812 and the distillery has
been rebuilt to revert to the original
style of pot still using triple
distillation – a process which is
unique for bourbon today.
The stills, which were
manufactured in Scotland, operate
without a mash tun so all grains enter
the wash still. The challenge has
been to produce a quality premium
bourbon using pots rather than
continuous stills. Comparisons
show the pot still spirit to be higher
in fatty acid esters but lower in fusel
oils and phenylethyl alcohol.
Dr Lioutas went on to describe
work based on his company’s Blue
Grass Cooperage. The heat profile
during toasting and the flavour
potential of the oak have been
studied and are now harmonised.
These changes and the introduction
of automated stave jointing mean
that casks arriving in Scotland in a
few years time are going to be
slightly different.